Avocado Soup with Spicy Shrimp Salsa

Avocado Soup with Spicy Shrimp Salsa

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)
  • Prep time:18 Minutes
  • Chill:45 Minutes


  • 1 cup chopped seeded plum tomato, divided
  • 1/2 cup chopped cooked shrimp
  • 1/4 cup chopped fresh cilantro, divided
  • 1/4 cup fresh lime juice, divided (about 2 limes)
  • 1 chopped seeded jalapeño pepper, divided
  • 3/4 teaspoon salt, divided
  • 2 ripe peeled avocados, seeded
  • 2 cups cold water
  • 1/2 cup reduced-fat sour cream


Combine 1/2 cup tomato, shrimp, 1 tablespoon each of cilantro and lime juice, 1 teaspoon jalapeño, and 1/4 teaspoon salt in a medium bowl. Cover and chill 30 minutes.

Meanwhile, combine avocado, water, 2 tablespoons cilantro, and remaining lime juice and jalapeño in a blender; process until smooth. Add sour cream and remaining 1/2 teaspoon salt; process until well blended.

Pour soup into a large bowl; stir in remaining 1/2 cup tomato. Cover and chill 30 minutes. Ladle soup evenly into 4 bowls; spoon 1/4 cup salsa into center of each serving. Sprinkle each serving evenly with remaining cilantro.

Nutritional Information

Amount per serving
  • Calories: 233
  • Fat: 16.8g
  • Saturated fat: 5.0g
  • Protein: 10.6g
  • Carbohydrate: 14.4g
  • Cholesterol: 71mg
  • Iron: 1.3mg
  • Sodium: 532mg
  • Calories from fat: 60%
  • Fiber: 8.5g
  • Calcium: 70mg

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Avocado Soup with Spicy Shrimp Salsa recipe